Who needs cake with a glass of milk when you can have cake soaked in three types of yummy plant-based milks instead?
In this case, our three milks of choice are coconut milk, coconut cream, and oat milk, however, you are obviously free to use whatever you have on hand. The result is an impossibly moist and silky smooth treat with a light coconut flavor and just a hint of cinnamon.
This coconut tres leches is great for any time of year and pairs wonderfully with whatever fresh fruit happens to be in season.
Share it with your friends and family or keep it all for yourself!
For The Cake:
1 ½ cups unsweetened canned coconut milk
2 teaspoons apple cider vinegar
2 cups all purpose flour (or gluten-free flour)
2 tablespoons cornstarch
¾ cup granulated sugar
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
⅓ cup melted coconut oil (or tahini)
2 teaspoons pure vanilla extract
For The Soaking Mix:
½ cup coconut milk
1 can coconut cream
½ cup plant-based milk of choice
1 tablespoon ground cinnamon
For The Whip:
1 can coconut cream (pre-chilled overnight in fridge)
½ cup powdered sugar (if coconut cream is unsweetened)
Make the cake:
- Preheat the oven to 350 degrees F and grease a 9×13 inch cake pan.
- Combine 1 1/2 cups coconut milk, vinegar, melted oil (or tahini), and vanilla in a measuring cup or bowl.
- In a large bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda and salt.
- Now pour in the coconut milk mixture. Whisk until combined and there are no large lumps left in the batter.
- Pour the batter into the cake pan, transfer to the oven and bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and let the cake cool for about 15 minutes. The cake should still be warm when you pour the milk over it; it will absorb better.
Make the soaking mixture:
- Scoop/pour the full fat coconut milk into a large microwave safe bowl. Heat for 1 minute, until warm and there are no more hard white portions.
- Add the sweetened condensed coconut milk, oat milk, and cinnamon to the bowl with the coconut milk and whisk well.
Soak the cake:
- Use a fork to poke holes all over the top of the cake, all the way down to the bottom of the pan.
- Slowly pour the milk mixture over the cake.
- Refrigerate the cake for at least an hour to let it soak up the milk.
Make the whip:
- Chill a bowl (preferably metal or glass) in the fridge for at least 15 min.
- Take your can of coconut cream out of the fridge, open it up, and separate the firm cream into your chilled bowl, saving the liquid on the side.
- Sift your powdered sugar over the chilled coconut cream, and start whipping!
- Whip until you’ve reached a fluffy consistency. If you need it a bit lighter, add a few drops of the separated liquid and whip more.
- Chill finished whipped cream for 30 minutes before topping off your cake to enjoy!